GROUND BEEF RAMEN NOODLE STIR FRY

INGREDIENTS

• 1 lb ground beef
• 1/2 tsp salt
• 1/4 tsp black pepper (omit for AIP)
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 1 cup broccoli florets
• 1 head baby bok choy, base removed and leaves chopped
• 1 medium carrot, julienned
• 4 bricks Lotus rice ramen (see notes for paleo/ AIP swap)
• 2 tbsp chicken broth
• 5–6 tbsp coconut aminos
• 2 tsp apple cider vinegar
• 2 tbsp green onion, chopped

INSTRUCTIONS

1. Using a large skillet, brown the ground beef over medium heat and season with salt and pepper. Use a wooden spoon to crumble the beef until browned and set aside, reserving 2 tbsp of fat in the pan.
2. Add the onions and garlic to the pan and cook for 3-4 minutes or until the onions are slightly translucent. Add more cooking fat if needed.
3. Add the broccoli, bok choy, and carrots to the skillet and cook for 5-7 minutes or until tender. Set aside.
4. Add the ramen to a bowl and cover with hot water. Allow to sit for 5 minutes before using tongs to seperate the bricks. Strain the water and add fresh water if needed. Allow to sit for another 5 minutes to soften.
5. Using the same large skillet, combine the beef, vegetables, and cooked ramen. Add the broth, coconut aminos and apple cider vinegar and turn the heat to medium, stirring for 3-4 minutes or until the stir fry is warm and the ramen is fully cooked.
6. Serve topped with green onion and add additional coconut aminos if desired.